Main Dish Salad

Name: Main Dish Salad
Yield: 12 servings
Ingredients: 1/2 head of red cabbage; 1/2 head of romaine lettuce; 3 carrot (medium); 1 cucumber; 1 green pepper; 2 broccoli stalks; 3 tomatoes (medium); 3 cans kidney beans or garbanzo beans, low-sodium (15.5 ounce); 6 ounces cheese, grated low-fat cheddar; 1/4 cup salad dressing, non-fat

Source: Wellness Ways Resource Book University of Illinois Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2024-12-07.

Crunchy and colorful, this salad is packed with vegetables, flavor, and vitamins C and A.

Makes

12 servings

Serving size

1/12 of recipe (222g)

Ingredients

1/2 head of red cabbage
1/2 head of romaine lettuce
3 carrot (medium)
1 cucumber
1 green pepper
2 broccoli stalks
3 tomatoes (medium)
3 cans kidney beans or garbanzo beans, low-sodium (15.5 ounce)
6 ounces cheese, grated low-fat cheddar
1/4 cup salad dressing, non-fat

Directions

Wash hands with soap and water.
Wash and drain all vegetables well.
Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber, cut broccoli into florets and tomato into wedges.
Combine all salad ingredients in a bowl.
Add salad dressing and toss together lightly just before serving.

Notes

Learn more about: Cabbage Lettuce Carrots Cucumbers Bell Peppers Broccoli Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.